I normally have to make my own cakes because I am allergic to dairy. I love making cakes so it’s not a problem for me! One of my favourite recipes is thiseasy dairy-free lemon cakewhich I make regularly, using different moulds. This time I made it in a silicon butterfly tin. The recipe is very easy to follow even if you’re a beginner. If dairy is not a problem for you, just use normal butter.
You’ll need:
- 150g sunflower spread
- 100g sugar
- Zest of 1 lemon
- 2 eggs, lightly beaten
- 150g self-raising flour
How to make the cake:
- Preheat your oven to 180C.
- Choose one or two smallish silicon cake tins (butterfly, heart, flower etc).
- Beat the spread and sugar in a bowl with an electric mixer or wooden spoon until you get a soft, smooth, fluffy cream.
- Add the lemon zest and stir in the eggs, one by one. Combine well.
- Fold in the flour gently with a wooden flat spoon. Combine well.
- Fill the silicon shapes with batter and put them on a flat baking tray.
- Ask an adult to put the tray into the oven. Bake for 20-25 minutes until the cake is golden and springy when you touch it. Ask an adult to test it with a skewer.
- Cool the cake on a wire rack.
- Decorate it to your liking.
Tips
- You can decorate the cake with lemon icing, butter cream frosting, chocolate drizzle, sprinkles, sweeties or just dust it with icing sugar like I did.
- You can make the same cake with orange zest which is really nice at Christmas time (I add some ground cinnamon too).